Chicken in Dahi Cashewnut Gravy is a mild gravy. The chicken turns out succulent and soft in this gravy. The gravy is fluidic and best served with hot rice.
Serves: 6 to 8 Persons
Prep. Time: 15 Mins.
Cooking Time: 35 to 40 Mins.
- Chicken Legs (deskinned) – 1 kg
- Thick Curds (whisked) – 500 gms
- Garlic – 10 to 12 cloves
- Ginger – 1 inch
- Green Chillies – 4 + 2
- Lime – 1 medium
- Mint Leaves – ½ cup (tightly packed)
- Cumin Seeds – 1 tsp.
- Garam Masala Powder – 1 tsp.
- Black Pepper Powder – 1 tsp.
- Cashew Nuts – ¼ cup
- Milk Cream – 100 ml
- Butter – 2 tbsp.
- Oil – 2 tbsp.
- Salt – 1 tsp. + ½ tsp.
Step 1: Cut each chicken leg into 3 pieces. Apply 1 tsp. salt and leave aside for 10 to 15 minutes.
Step 2: Take a mortar and pestle and pound the garlic, ginger and green chillies to a coarse paste. Keep aside.
Step 3: Heat a broad vessel / pan. Add the oil followed by the butter. Once the butter melts, add the chicken and sear on high heat for 2 to 3 minutes on either side (this is done to lock in the flavours).
Step 4: Add the coarse ground paste and sauté on medium heat till the raw smell goes away. Then add the whisked curds, ½ tsp. salt and give a good mix. Cook for 5 minutes.
Step 5: Pound the jeera coarsely and add to the chicken. Add the lime juice, garam masala powder, pepper powder and cook covered for 20 to 25 minutes till the chicken is done.
Step 6: While the chicken is cooking, grind the cashew nuts with ¼ cup water. Add the milk cream and blend. Add the mixture to the chicken when the chicken has cooked. Also add the pudina leaves. Mix and cook for 2 to 3 minutes. Switch off the heat and leave to stand covered for 5 minutes before serving.
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